The New Eagle has landed

October 26, 2014

Story By: Andy Beth Miller | Photos by: Tony Grillo

Behold, the beautiful and versatile salad. From farm-fresh mixed greens to those of fancy fruits, and ones with noodles to those laden with creams — even some with Southern-style fried things — salads are a rare breed of cuisine quite chameleon-like in character.

The sweet-toothed among us are sure to sprint toward the fruit salads — more common than not, those swathed with sugary syrups or whipped wonders on top. For salt-and-carb-lovers, there are endless pasta salads poised to scratch that sodium and gluten-infused itch you need scratching. There are even those Bubba-and-Kimo-approved offerings of the potato persuasion — those “salads” slathered in shoyu or mayo — and quite missing one single morsel of anything green!

Spinach Salad ($9.95)

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Ask anyone, and they will admit, the single most important factor to any culinary creation is the freshness and quality of the ingredients themselves. And no other dish is so dependent on onomatopoeia than a salad. That telltale “crunch” of crisp lettuce and greenery is exactly what I want to hear when taking that initial bite.

And how about just the right toppings for texture and taste? And don’t get me started on dressing — too little and you’re all dried up — too much and you’re practically drowning. It’s a precarious and persnickety science, this salad making.

Lucky for us, New Eagle Cafe knows just what it takes to make a salad sing, and owner Tae Im will have you know they ain’t “skeered” to serve ‘em up side-by-side. Take these tossed temptations, for instance: